[Companies Overcoming COVID-19] Crispy Texture and Rich Toppings... Supercorn, Cumulative Sales of 28 Billion

[Asia Economy Reporter Choi Sunghye] Binggrae's Super Cone, launched in April 2018, gained popularity due to its new manufacturing method that delivers a crispy texture, rich toppings, and unique packaging. As of the end of December last year, Super Cone surpassed cumulative sales of 28 billion KRW. It is considered to have established itself relatively quickly in the market among recently released ice cream products.

Last year's sales grew approximately 80% compared to the previous year. Binggrae also expanded the Super Cone product lineup. In addition to the existing vanilla and chocolate flavors, new strawberry and mint chocolate chip flavors were introduced, making a total of four Super Cone varieties.

To maintain the crispy texture of the cone biscuit, the inner surface of the cone biscuit was coated with chocolate. This was impossible with the existing ice cream manufacturing process, so a new spray process was introduced, and the concentration of the coating chocolate was newly implemented. Through this, a thinner and more uniform chocolate coating than before became possible, maximizing the crispiness of the cone biscuit.

Another feature is the use of the LSC manufacturing method developed directly by Binggrae, which reduced the sugar content to about one-quarter of the previous level. This suppresses the unique sweetness of the biscuit while maintaining its crisp texture. While the cone biscuit accounts for about 20% of existing ice cream products, Super Cone reduced this to less than 10% to maximize the ice cream flavor. The amount of chocolate and peanuts used as toppings was increased by more than 50% compared to existing products.